Today I’m sharing red bean (Azuki) ice cream recipe at Gourmantine’s Blog. For fellow foodies who are familiar with both Gourmantine’s and my blog, you probably know there are very little similarity with the type of recipes we share. I don’t bake many sweets like she does, and how she prepares food is completely different from Japanese food.
However, Gourmatine’s blog has been inspiring me about cooking and encouraging me to reflect on the food I prepare with a deeper meaning. I love to challenge myself to follow her recipe to go beyond my comfort zone and it’s always fun to read how she prepares food. Her creations are always very original and simply irresistible. Not to mention, all the effort she spent to make sure each recipe she shares is just perfect. I have the good fortune of becoming friends with her and I learned that she spends quite some time to study the dishes before sharing on her blog, in order to meet her own expectation. Since I never been to Europe myself, it’s always fun reading about her recreation of the food she had tasted during her frequent trips all over in Europe. Remembering the exact taste is one thing, but recreating the dish from scratch is truly a rare talent. Her cooking skills are exceptionally gifted and I’m so happy to be able to introduce her website on my blog. If you haven’t visited her site, please visit her beautiful blog, Gourmantine’s Blog.
Red bean is by far the most popular ingredient or flavor in traditional Japanese sweets. Its prominence in Japanese sweets is similar to chocolate for western desserts. Even after living in the states for many years, the taste of red bean sweets makes me just a bit homesick and miss Japan. This homemade red bean ice cream brought back the great childhood memories I had spending summers at my grandpa’s house.
I know this is already the 3rd ice cream recipe I’ve shared in the past 10 days and you probably think I am bit infatuated with my ice cream maker. But my intention here is to share as many ice cream recipes as possible before summer ends. Also, it is finally my own recipe so please take a moment and let me know what you think!
The red bean ice cream is drizzled with condensed milk…
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 100 ml water (little bit less than ½ cup)
- 100 ml granulated sugar (little bit less than ½ cup)
- 1 can red bean paste (anko) (1 can = 520 g or 2 cups) (I used "Ogura-An", see Notes for homemade recipe)
- ⅔ cup milk
- 1 Tbsp black sesame seeds (roasted/toasted) (optional)
- 4 Tbsp sweetened condensed milk (optional)
Gather all the ingredients.
- In a medium saucepan, heat water and sugar on medium high heat, stirring the mixture with a wooden spoon.
- When sugar has completely melted, add the bean paste and mix until the mixture becomes smooth.
- Add the milk and mix all together. When it boils remove the saucepan from the heat.
- Prepare a bowl that is set inside a large bowl filled with iced water.
- Pour the mixture into the bowl and stir the mixture so it cools evenly.
- When the mixture is thoroughly cooled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
- minutes later…
- Transfer the ice cream to an airtight container and store in the freezer for at least 3-4 hours.
- Serve with black sesame seeds or condensed milk.
Red bean paste (anko): Homemade recipe, click here.
Equipment you will need:
- Ice cream maker
If you don't have an ice cream maker, check out here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.